Glossary
This glossary covers the terms used most often across this site — grain, malt, brewing, and market. Definitions are written for a technically curious reader, not a specialist audience.
For deeper coverage of terms within a specific domain, see the dedicated term pages: Grain Terms, Malt Terms, and Brewing Terms.
Core Terms
Celiac disease — An autoimmune condition triggered by gluten ingestion in which the immune system attacks the lining of the small intestine. Requires strict lifelong avoidance of gluten from wheat, barley, and rye.
Cross-contact — The unintended transfer of gluten from a gluten-containing ingredient or surface to a gluten-free product. Distinct from cross-contamination (which implies a contaminant); cross-contact is the industry-preferred term for allergen transfer.
Diastatic power (DP) — A measure of a malt's total enzyme activity, specifically its capacity to convert starch to fermentable sugars. Expressed in degrees Lintner (°L) in the US. The minimum for self-conversion of a simple grain bill is generally considered 35°L.
Gelatinization — The process by which starch granules absorb water and swell when heated, breaking down their crystalline structure and becoming accessible to amylase enzymes. Each grain has a characteristic gelatinization temperature range.
Grist — The mixture of milled malts and adjuncts that makes up the mash. Grist composition determines fermentability, body, flavor contribution, and lauter performance.
Identity preservation (IP) — A supply chain practice in which a specific grain variety or lot is kept separate from other grain throughout harvest, transport, storage, and processing. Essential for GF supply chain integrity.
Lauter — The process of separating wort from the spent grain after mashing. In GF brewing, the absence of a barley husk filter bed makes lautering more challenging, often requiring rice hulls as a filter aid.
Modification — The degree to which a malt's proteins and starches have been broken down during malting. Fully modified malt is easier to mash; under-modified malt requires more aggressive mashing protocols.
Naturally gluten-free — A product made entirely from grains that do not contain gluten, with no barley, wheat, or rye at any stage. Distinct from gluten-reduced, which starts with a gluten-containing grain and removes gluten through processing.
Wort — The liquid extracted from the mash before fermentation. Contains fermentable sugars, proteins, minerals, and flavor precursors that yeast will convert into beer.
Source Notes
Definitions based on brewing science literature, AIBMR and MBAA technical references, and FDA gluten-free labeling guidance.